Cherries in Syrup
Preserving cherries in syrup is easy and it allows you to make the most of the short cherry season.
Servings: 2 -3 small jars
Calories: 186kcal
Ingredients
- 1 lb sweet or sour cherries
- 1½ cup + 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 larger star anise Note 1
- ⅔ cup water
Instructions
- Pit the cherries with a cherry pitter (Note 2). Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let them sit for 20-25 hours.1 lb sweet or sour cherries + 1½ cup + 2 tablespoons granulated sugar + 1 teaspoon vanilla extract + 1 larger star anise
- Boil the syrup: Strain the cherries and reserve the liquid. Pour the liquid into a large, heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low, and simmer the syrup for about 15 minutes. The syrup should not thicken too much (Note 3).⅔ cup water
- Simmer cherries: Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick; it should remain pourable. Remove the foam and the star anise from the pot.
- Place in jars: Divide the cherries into sterilized jars and pour the liquid over the fruit; they should be completely covered. Seal well.
- Store syrup cherries: Let cool and keep in a dark, cool place. They will keep for at least 3 months. You could can the jars, if desired; they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.
Notes
- Alternative spices: cinnamon stick, cloves (not more than 2), allspice berries, cardamom pods.
- Wear an apron and pit them in the sink to avoid stains, as cherry juice splatters.
- Don’t overcook the syrup; it should stay light and pourable, not thick.
Nutrition
Serving: 1g | Calories: 186kcal | Carbohydrates: 48g | Protein: 1g | Fiber: 1g | Sugar: 46g